25 Jan 2024


Chicken: 500g, bone-in, cut into pieces
Black Peppercorns: 1 tablespoon, freshly crushed
Ginger-Garlic Paste: 1 tablespoon
Onions: 2 medium, finely chopped
Tomatoes: 2 medium, finely chopped
Green Chilies: 2, slit
Curry Leaves: A sprig
Turmeric Powder: 1/2 teaspoon
Coriander Powder: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Garam Masala: 1 teaspoon
Salt: to taste
Oil: 2 tablespoons
Fresh Coriander Leaves: for garnishing
Lemon Juice: 1 teaspoon


  • Marinate Chicken: Mix chicken pieces with half the crushed pepper, ginger-garlic paste, and salt. Marinate for at least 30 minutes.
  • Sauté Onions: In a stainless steel skillet, heat oil, add onions, green chillies, and curry leaves. Fry until onions are golden.
  • Add Spices: Include turmeric, coriander, and cumin powder. Stir well.
  • Cook Chicken: Add marinated chicken. Cook on medium heat until the chicken is half done.
  • Add Tomatoes: Mix in tomatoes and remaining pepper. Cook until chicken is fully done and the sauce thickens.
  • Final Seasoning: Sprinkle garam masala and lemon juice. Cook for another 2 minutes.
  • Garnish: Garnish with fresh coriander leaves.


Serve hot, ideally with rice or naan. The robust flavor of pepper in this dish makes it a warming and comforting meal, perfect for spice lovers.

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